Print

Decadent Dark Chocolate Whiskey Bundt Cake

dark chocolate whiskey bundt cake - featured image
Print Recipe

A rich and moist bundt cake combining dark chocolate and whiskey for a perfect indulgent treat ideal for special occasions.

Ingredients

Scale
  • 2 cups (240 g) all-purpose flour, sifted
  • 3/4 cup (75 g) unsweetened cocoa powder, good quality like Ghirardelli
  • 1 tsp baking powder
  • 1/2 tsp baking soda
  • 1/2 tsp salt
  • 1 3/4 cups (350 g) granulated sugar
  • 3/4 cup (170 g) unsalted butter, softened (use European-style for richness)
  • 3 large eggs, room temperature
  • 1 cup (240 ml) whole milk, room temperature
  • 2 tsp pure vanilla extract
  • 1/4 cup (60 ml) dark whiskey, such as Jameson or Bulleit Bourbon
  • 1/2 cup (120 ml) hot water
  • For the Ganache Topping:
  • 1/2 cup (120 ml) heavy cream
  • 1 cup (170 g) bittersweet chocolate chips
  • 2 tbsp (28 g) unsalted butter, for gloss
  • 1 tbsp whiskey (optional, for extra kick)

Instructions

  1. Preheat oven to 350°F (175°C). Grease a 10-12 cup bundt pan generously with butter and dust with cocoa powder.
  2. In a medium bowl, sift together flour, cocoa powder, baking powder, baking soda, and salt. Set aside.
  3. Using a mixer on medium speed, beat softened butter and granulated sugar until light and fluffy, about 3-4 minutes.
  4. Beat in eggs one at a time, mixing well after each addition. Stir in vanilla extract.
  5. In a separate small bowl, combine milk and whiskey. Alternately add wet and dry ingredients to the butter mixture in three batches, starting and ending with dry. Mix gently after each addition.
  6. Carefully stir in hot water (or hot brewed coffee for flavor boost). Batter will be thin.
  7. Let batter rest for 10 minutes to let flavors meld and leavening activate.
  8. Pour batter into prepared bundt pan, smooth top with spatula. Bake 50-60 minutes or until toothpick inserted near center comes out clean or with moist crumbs. Tent with foil if browning too fast.
  9. Cool cake in pan for 15 minutes, then invert onto wire rack to cool completely.
  10. For ganache, heat heavy cream in small saucepan over medium heat until just simmering. Remove from heat, add chocolate chips, let sit 2 minutes. Stir gently until smooth, then stir in butter and optional whiskey.
  11. Drizzle ganache over cooled cake, letting it drip naturally. Optionally sprinkle flaky sea salt over ganache.

Notes

Use Dutch-processed cocoa powder for smoother flavor. Grease and dust bundt pan with cocoa powder to prevent sticking. Rest batter before baking for tender crumb. Tent cake with foil if browning too fast. Warm ganache gently if it firms too quickly before drizzling.

Nutrition

Keywords: dark chocolate cake, whiskey cake, bundt cake, chocolate ganache, special occasion dessert, easy chocolate cake

Find it online: https://sofiaspice.com/decadent-dark-chocolate-whiskey-bundt-cake-recipe-easy-perfect-for-special-occasions/